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Grilled snapper with crisp noodle cake with roast peppers and garlic

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the grilled snapper, season the flesh, to taste, with salt and freshly ground pepper. Heat the oil in a griddle pan over a high heat. When the oil is smoking, cook the fish, skin-side down, for 2-3 minutes. Turn over the fish, turn off the heat and let the fish finish cooking in the residual heat of the pan.

  3. For the crisp noodle cake, mix the noodles with the sesame oil and soy sauce in a bowl. Transfer the noodles to a small frying pan and press down with the back of a wooden spoon into a 'cake'. Fry for 8-10 minutes, turning the cake over halfway through cooking.

  4. For the roast peppers and garlic, drizzle the olive oil over the pepper half and scatter over the chopped garlic. Roast the pepper in the preheated oven for 8-10 minutes.

  5. Remove the pepper from the oven, chop into pieces and mix with the extra virgin olive oil and balsamic vinegar.

  6. To serve, place the noodle cake onto a plate and top with the pepper and then the fish. Garnish with the whole chives.

Ingredients

For the grilled snapper

  • 1 red snapper, filleted, skin of one fillet scored several times with a sharp knife (the second fillet can be used in another recipe)
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 whole fresh chives, to serve

For the crisp noodle cake

  • 1 handful egg noodles, cooked according to packet instructions, drained
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce

For the roast peppers and garlic

  • 2 tbsp olive oil
  • ½ red pepper
  • 2 garlic cloves, peeled, chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Shopping List

Grilled snapper with crisp noodle cake with roast peppers and garlic

Fruit and vegetables

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Cooking ingredients

Meat, fish and poultry

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